Apple Cider Glazed Brussels Sprouts

Faith Kennedy

Servings

4–6

Prep Time

10 minutes

Cook Time

30 minutes

Calories

376

Cuisine

American

Category

Side, Appetizer, Savory

This is one of those recipes that makes Brussels sprouts feel like something you actually look forward to eating. The sprouts get beautifully browned and crispy, then tossed in a sweet-tart apple cider glaze that soaks into all those little crispy edges. It’s cozy without being heavy, and honestly, I’d happily eat a plate of these straight from the skillet.

Ingredients

  • 1 ½ lbs Brussels sprouts, trimmed and halved
  • 5–6 slices thick-cut bacon, chopped
  • ½ cup apple cider
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp butter
  • ½ tsp fresh thyme leaves
  • Salt and freshly cracked black pepper
  • Optional: shaved Parmesan for serving

Directions

  1. Start by getting your bacon going in a cast iron skillet over medium heat. Let it cook slowly until it’s golden, crisp, and has left behind plenty of that bacon fat.

  2. Transfer the bacon to a plate, and once it is cool enough to handle, crumble or chop into bite sized pieces. Remove all but two tablespoons of the bacon fat.

  3. Add the Brussels sprouts to the warm skillet, cut-side down. This is where you want to be patient. Let them sit for a few minutes to develop those beautifully browned, crispy edges.

  4. Once they’ve got some good color, give them a stir and let them continue cooking until they’re tender in the middle and caramelized around the edges.

  5. While the sprouts are cooking, whisk together the apple cider, maple syrup, apple cider vinegar, and Dijon mustard.

  6. Add the butter to the skillet, then pour in the cider mixture. Let it bubble away for a few minutes, stirring every now and then, until it thickens just enough to coat the Brussels sprouts.

  7. Finally, add the crispy bacon back in along with the fresh thyme. Give everything a good toss so every sprout gets coated in that glossy cider glaze. Taste and add a little salt and plenty of freshly cracked black pepper.

  8. Serve them straight from the skillet while they’re warm, with a little shaved Parmesan scattered over the top if you’re feeling fancy.

This is one of those recipes that makes Brussels sprouts feel like something you actually look forward to eating. The sprouts get beautifully browned and crispy, then tossed in a sweet-tart apple cider glaze that soaks into all those little crispy edges. It’s cozy without being heavy, and honestly, I’d happily eat a plate of these straight from the skillet.

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